Empek-empek agaaaaaaaaaiiiiiiiin!!! Yaaaaaaaaaaay!!! Happyyyyyy!!! *big grin*
BUT! This post won’t be as long as the previous empek-empek recipe. Since the ingredients are pretty much the same. Just need some additional stuff 🙂
I think, I’m getting better at making this now. Its the perfect consistency for me (maybe not for the others). And apparently I like it better when the mix goes straight to hot oil instead of boiling it first. The texture smoother and you can taste coconut milk and the fish more too. Just make sure you don’t use high heat, because you want it to be cooked properly.
Oh, btw, this type of empek-empek is the round one. So you can call it fish balls too 🙂
As for the recipe you can head over to the previous empek-empek and skip the boiling part. Ingredients and method are exactly the same, except you need 2 things more. For 1 empek-empek recipe add:
1/4 cup chopped red onion / sliced shallots
1 tsp finely chopped chives
Just add those into the mix, shape it into balls the fry until golden brown. Use medium / medium high for this.
Gosh, writing this post makes me crave empek-empek again! Wait a minute! I think I still have 1 in my freezer. Yaaaaaaay!!! Time to eat empek-empek (again) if you excuse me 😀 🙂
Have a nice day! 🙂